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- The jumpsuit is here to stay
- A '70s stucco home gets a much-needed update
- Elena and Damon will be getting cozy on Vampire Diaries
- How to list that temp job on your resume
- Monkeys cuddle up to stay warm in China
- DIY succulent terrarium
- Photos of pregnant Victoria Beckham spotted with her sister!
Posts for January 10th 2011
Like Kate Gosselin and Heidi Montag, oatmeal's undergone a huge transformation in the past year. Of the three, oatmeal's come out on top. It's hit the quick service industry big time. In particular, savory oatmeal has blown up in the culinary stratosphere. Why? For one, it's a great approach to enjoying a heartier breakfast not laden with sugar — and also a way to enjoy oatmeal outside of breakfast hours.
This version is inspired by my father, who ate oats topped with an egg nearly every day for 15 straight years. But I also drew influence from the Chinese rice porridge congee and added other mix-ins such as scallions, soy sauce, and shiitake mushrooms. Don't overlook the Sriracha; it doesn't add spiciness so much as it does another layer of flavor. For the recipe, read on.
Bastianich is asking home cooks everywhere to make a commitment to leftovers and, quite simply, not throw any food away. To find out more about her grassroots campaign, head over to Slashfood for the full story.
8 seedless red grapes
1-1/2 ounces grape juice
1 teaspoon fresh lemon juice
2 ounces vodka
1-3 ounces soda water, to taste
Lemon wheel, for garnish
- In shaker or mixing glass, muddle grapes. Add in ice, grape juice, lemon juice and vodka.
- Shake vigorously, strain over lowball glass with ice, and top off soda water to taste. Garnish with a lemon wheel.
Makes 1 drink.
Nutritional information per serving: Approximately 185 calories.
- Drinks, Cocktails
- North American
What do you think of Hungry Girl — and her new cooking show?
While visiting family in Portland, Oregon, I got the chance to tackle one of the vegan recipes I've been wanting to try. My aunt Nicole is a huge foodie, so with her cooking expertise, she helped me re-create a childhood favorite, mandu vegan style. These Korean dumplings are traditionally made with beef, but with creativity, the vegan version is just as fantastic!
For the recipe, read on.
1 pack of cole slaw (red and green cabbage and carrots), chopped finely
1 garlic clove
Pack of vermicelli
1/2 package of firm tofu
Flour or rice flour
- Add 1 garlic clove to cole slaw and saute in canola oil.
- Boil vermicelli.
- Combine cole slaw, vermicelli, and 1/2 firm tofu. Break the tofu up into small pieces.
- Place flour or rice flour down on trays before making the dumplings.
- Use a spoon to scoop out filling and place onto wonton wrapper. Use your finger to dampen the edges of the wrapping with water. This helps seal the wrappers together.
- Place canola oil and begin to pan fry. Once brown on both sides, mandu is ready to be eaten!
- Side Dishes, Vegetables
- Other Asian